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Prep Time: 360 Minutes Cook Time: 2 Minutes |
Ready In: 362 Minutes Servings: 1 |
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This is based on another recipe Ingredients:
6 tablespoons ground millstone caramel truffle coffee |
1 cup 2% low-fat milk |
1 1/2 tablespoons splenda sugar substitute |
1 -2 tablespoon caramel sauce (i use smucker's) |
Directions:
1. Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
2. Brew twice.
3. Let cool and freeze in an ice cube tray.
4. Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
5. If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO.
6. Enjoy, this is my favorite coffee drink to date.
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